- To start the dish, cut the shoulder of lamb into 2-2.5 inch pieces and set to one side, making sure there are no large pieces of fat or sinew left on the meat. Heat a heavy-based pan over a high heat and add olive oil.
- Add the lamb to the frying pan in batches to avoid overcrowding the pan. Fry until its evenly golden and dark in colour, then remove from pan and place to one side in a bowl, preserving the oil and fat.
- Reduce heat to a medium temperature and return the fat from cooking the meat. Add the garlic cloves and allow them to caramelise and roast in the lamb fat. When they turn a golden colour add the anchovies and stir until dissolved. Add the tomato paste and herbs, allow to simmer briefly whilst stirring, then add the white wine and reduce by ¾.
- Return the lamb pieces to the pan, add the bouquet garni and add enough stock to cover. Bring to the boil, then reduce the heat and let simmer gently for 1 ½ - 2 hours.
- Once the lamb pieces are soft to the touch and gently falling apart, carefully remove and strain off the liquid into a jug. Return the juices to the same pan, on a medium-high heat and reduce to a sauce by ¼.
- Pass the sauce through a strainer into a clean pan. Add the carrots and turnips. Cook the vegetables in the sauce on a gentle simmer for 5-8 minutes, until tender. Once cooked, return the lamb to the sauce to keep warm.
- Add the beans to the sauce and stir through. Season with parsley, mint and marjoram to the stew, divide in bowls and serve immediately.